Corn Bread Dressing

By jwbrouss

Ingredients

• Boil whole chicken seasoned with Tony's seasoning until done.

Preparation

Step 1

In a separate skillet, cook down an entire pack of seasoning blend, chopped 1/2 of fresh parsley bunch, and add 2 tablespoons of minced garlic in chicken broth, using just enough to cover seasoning mixture, for about 30 minutes.

Boil 6 eggs; after cooled and peeled; chop in food processor.

Debone chicken and break into pieces. In a large bowl, crumble cooked cornbread, add chicken, cooked down seasoning mixture, and chopped eggs. Pour chicken stock into mixture until moist. Add poultry seasoning to taste. Stir well, blending mixture well. You may need to add additional salt & pepper to taste. You can store dressing in the refrigerator for a couple of days before cooking. However, the cornbread will continue to soak the liquids, so you may need to add a little chicken broth for moisture. Pour into a pan sprayed with Pam for easy clean up and cook on 350 degrees for 1 hr or until brown.